Ingredients
For cheese foam
- 500 ml liquid cream
- 300 ml cream cheese
- 250 g sugar
- 5-6 gelatin sheets
For the blueberry and currant jelly
- 100 g red currants Vima
- 100 g blueberries Vima
- 100 g white sugar
- 2 neutral gelatin sheets
For cocoa and cinnamon crumble
- 250 g flour
- 200 g butter
- 1/2 cup milk
- 1/2 cup cocoa powder
- 1 tbsp cinnamon
- 1/3 tbsp salt
Instructions
Preparation of currants and blueberries jelly
- Mix and boil the sugar with the water in a saucepan. When it starts to boil, add the red berries and cook for 5 min.
- Once cooked, add the hydrated gelatin and dissolve by moving the mixture while off of the fire.
- Pour the hot gelatin into the molds 0.5 cm wide and cool until coagulated.
Foam preparation
- Cool the cream and mount with the sugar and cream cheese until you get a compact and homogeneous foam.
- Boil the gelatin in a part of the reserved cream. Add it at the end, beating and mixing quickly before it gelatinizes.
- Fill the jelly molds and cool, leaving 1/2 cm unfilled with the foam.
For cocoa and cinnamon crumble
- Pour in the butter and mix with everything else, stretch the mixture, and bake at 170ºc for about 15 minutes.
- Once removing it from the oven, let cool and break until you get a sandy consistency.
- Create a more solid consistency by adding a part of the melted butter. Pour this inside the molds in the space not taken up by the mousse and run over molds with a spatula to leave smooth.
- Refrigerate or freeze.
Mounting
- Remove from mold to eat and put directly on a plate.
- Decorate with blueberries, currants, or any Vima brand fruit.